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Drunken Chicken

Mexican.Chef's picture
Ingredients
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Chili powder 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Rum/Sherry 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Diced fully cooked ham 1⁄4 Cup (4 tbs)
  Raisins 2 Tablespoon
  Sliced pimiento-stuffed olives 2 Tablespoon
  Bay leaf 1
  Capers 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Crushed dried oregano 1⁄4 Teaspoon
  Crushed dried thyme 1⁄8 Teaspoon
  Crushed dried marjoram 1⁄8 Teaspoon
  Pepper 1 Dash
  Broiler fryer chicken 3 Pound, cut up (1 Chicken, 2 1/2 To 3 Pound)
  Water 2 Tablespoon
  Cornstarch 4 Teaspoon
  Hard cooked egg 1 , chopped
Directions

In 4 1/2-quart Dutch oven cook onion, garlic, and chili powder in oil till onion is tender but not brown.
Stir in tomato sauce, rum or sherry, the 1/4 cup water, diced ham, raisins, olives, bay leaf, capers, salt, oregano, thyme, marjoram, and pepper.
Add chicken pieces to Dutch oven, turning to coat.
Cover and bake in 350° oven for 1 hour.
Uncover and bake 15 minutes more.
Transfer chicken to serving platter; cover and keep warm.
Remove bay leaf.
Skim fat from pan.
Measure juices; add water if needed to make 1 1/2 cups.
Return to Dutch oven.
Stir the 2 tablespoons water into cornstarch.
Add to juices.
On range top cook and stir till thickened and bubbly.
Spoon atop chicken.
Garnish chicken with green cilantro.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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